Hélène, Barbara and Manon. Communication Caux Seine Tourisme.

Our 100% local products

In Normandy, there’s butter, cream and red, white and black cows on which the rain falls… But that’s not all. A camembert unique to the Seine-Maritime region, a mustard resurrected from the dead, good honey, trout and beef fed on good cider, really, when you come to Normandy, you won’t be at the end of your surprises.

Snails of Saint-Wandrille-Rançon

And the first of these surprises could well be with snails. Not from Burgundy, but from Normandy, produced in Saint-Wandrille-Rançon by Gilles and Valérie Dijon. In 2017, they decided to take up this uncommon form of snail farming (even though the French are Europe’s biggest consumers!).
Their good reputation was not long in coming. Their snail farm raises around 200,000 snails a year between May and October, which they process and sell.
Several products are offered: snails à la bourguignonne (garlic, parsley, shallot), à la coquille (traditional recipe with garlic butter), court-bouillonnés (snails are just cooked and ready to be seasoned), or prepared with a camembert recipe!

Rives En Seine May 2022 Saint Wandrille Rancon Escargot Production Caux Seine Drone Press

Camembert The 5 brothers

And while we’re on the subject of Camembert, let’s head over to Bermonville, more precisely to the Ferme des 5 Frères, which offers us Le 5 Frères Camembert. A ladle-molded, raw-milk, soft Camembert with a bloomy rind, the only one of its kind produced in Seine-Maritime. Here, we’re talking purely local. The cows are from Normandy, raised and fed on the farm, with products from the farm. Five brothers are involved in this family business.
Charles manages cheese production, Pierre looks after the animals, Victor looks after the crops, and Côme and Martin joined them more recently to offer free-range poultry.

Cider, Beef Cider ... P'tit Clos Normand

Let’s head for Villequier to meet one of our region’s leading figures. Welcome to François-Xavier Craquelin, at P’tit Clos Normand. François-Xavier is a cider-maker who prides himself on old-fashioned production methods. Here, apples are picked by hand. An excellent cider, the extra-brut, lives up to its name and goes perfectly with a seafood platter.

But that’s not all. Not content with letting you taste his cider, François-Xavier Craquelin also feeds it to his beef. Since 2015, in fact, he’s been producing Bœuf Cidré. A beef inspired by Kobe beef. He gives his cattle cider at the end of the maturation process, which helps to produce tender, fragrant meat.

And to accompany this exceptional meat, François-Xavier has recently relaunched mustard production. An old-fashioned mustard, as was produced in the Normandy region two centuries ago. François-Xavier Craquelin produces the mustard seeds, while chef Christophe Mauduit of the nearbyAuberge des Ruines in Jumièges makes the finished product.

YouTube video:
François Xavier Craquelin’s Boeuf Cidré

Heurteauville April 2022 Clos Des Citots Cidre Poire Adrien Rose Drone Press

Cider Le clos des Citots

We also have some very good cider in Heurteauville, on the other side of the water, as we say here, in other words, on the other bank of the Seine. Le Clos des Citots offers apple juice, cider and a host of other products, including cider vinegar, ice cider, pommeau and other cider brandies. In short, at Le Clos des Citots, apples come in all shapes and sizes. And more recently, they’ve also been producing 100% local lemonade.

Honey Ô Rucher des 2 Sources

Another “home-grown” product is honey. There are two in our beautiful Seine Valley. Jean-Marie Ledoux’s. A beekeeper for over forty years. Today, he has 150 hives… “… A beekeeper is, in a way, the bees’ shepherd”, he likes to say. From his hives, he produces around 20 kg of creamy honey every year. He also looks after the hives of the Valasse Abbey, which give rise to a special cuvée, Abbey honey, on sale at
La Laiterie.
Another honey producer is Ô Rucher des 2 Sources in Maulévrier-Sainte-Gertrude. Two sources, yes, but in fact 3 passionate beekeepers who like to share their passion. Their apiaries produce different varieties of honey according to the season: creamy, spring and summer honey.

Maulevrier Sainte Gertrude April 2022 Beekeeper Magali Pot Drone Press

Arelaune En Seine April 2022 La Mailleraye Sur Seine Creme Fermiere Locale Veronique Lefebvre Drone Press

Cream and butter The Wuy milkmaid

But Normandy wouldn’t quite be Normandy if we didn’t tell you about dairy products. At La Mailleraye-sur-Seine, La laitière du Wuy will delight you with its cream and three types of butter. But that’s not all: Véronique and Yves Lefebvre also produce poultry, and they love to share their passion and show visitors around their farm.

The trout Normand'Truites

Finally, let’s return to Saint-Wandrille-Rançon, where Adélie Martin-Wagner is waiting to introduce us to her Normand’Truites trout production. Here, in the waters of the nearby Fontenelle, trout with firm, melting flesh are produced. Adélie offers fresh, live rainbow trout in various sizes to meet customer expectations. But that’s not all. You can also find processed products, smoked trout, trout rillettes and soups. And for young and old alike, you can fish your own trout.

Rives En Seine April 2022 Saint Wandrille Rancon Adelie Martin Wagner Pisciculture Chien Eleveuse Normandie Drone Press

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